How to cook fried crabs and how to eat them well

1. Insert a chopstick into the vegetable crab (the hole under the eye), let it die, untie the rope, clean it with a brush, take off the crab shell, break the crab in half, and slice the ginger for later use.

2. Remove the cover and crab cheeks (spongy things on both sides in front) at the back of the crab, and it is best to clean them with a brush, so as not to have a fishy smell when serving.

3. Pour the oil, fry the ginger slices, and when it is hot, put the crabs on the ginger one by one (the effect is to hold the crab legs upside down in the pot, and the ginger can just cover the part of the crab meat), and then add the other feet and crab shells directly together, adding a little water.

4. Look at the pot, and you can cook it in the middle of the fire. You can see that the crab is gradually turning red. If you look closely, a layer of crab meat is protruding a little, which means that it will be cooked soon. Pour the old wine and keep it stuffy for 5 or 6 minutes. When the water is dry, you can put it on the plate.